Chaîne des Rôtisseurs

Association Mondiale de la Gastronomie

2018 International Grand Chapitre

Born in Puteaux, just outside Paris, Yannick Alléno spent his childhood in the kitchens of family-run bistros in different Paris suburbs. Aged 15, he began to learn from great chefs when he began his career at Le Royal Monceau in Paris under Gabriel Biscay. He then joined Sofitel Porte de Sèvres under Roland Durand, followed by Martial Enguehard. However, it was at Drouant, under Louis Grondard, where he found his maturity and determination. He consolidated his skills under the tutelage of this great chef, whom he greatly admires, and proved himself in his wake, before taking his place as head chef in his own right when he was appointed to run the kitchens at Scribe.

In 1999, his first Michelin star rewarded his determined work and creativity, which was confirmed in 2002 by a second.

In 2003, he took over at Le Meurice, and was awarded two Michelin stars the next year; his unique cuisine then won him a third in 2007.

In 2008, he founded his company with Florence Cane.

In 2010, Gault&Millau honoured him with 5 toques.

On January 2013, Yannick Alléno left Le Meurice’s kitchen after a 10-year collaboration.

On July 1, 2014, Yannick Alléno took over Pavillon Ledoyen in Paris, where he opened Alléno Paris; seven months later, it was awarded three Michelin stars.

In 2015, he was chosen as chef of the year by both Andrew Harper and Gault&Millau.

In 2017, the restaurant Alléno Courchevel (Le 1947 at Cheval Blanc) was rewarded with a third Michelin star. A supreme and historic distinction for the chef who from now on, holds two restaurants with three Michelin stars.

Yannick Alléno is a member of the exclusive circle of the greatest chefs in the world. He has enthusiastically dedicated his life to his passion and is proud of his French cuisine, rich in tradition and ambitiously and creatively contemporary. His visionary approach to the culinary arts, blending knowledge and excellence with audacity, leads him to experiment endlessly, in order to find the purest, most quintessential flavours.

He constantly pushes the boundaries with his curiosity and talent and has laid the foundations for a truly personal cooking style: modern cuisine.